Ingredients
4
cups uncooked wagon wheel pasta (8 ounces)
1/2
pound bulk Italian sausage
1
jar (28 ounces) pasta sauce
1
can (4 ounces) mushroom pieces and stems, drained
1/4
cup sliced ripe olives
1
cup shredded mozzarella cheese (4 ounces)
Preparation
Heat oven to 350°F.
Cook and drain pasta as directed on package.
While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.
Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
